- 11 years ago
- Wedding: September 2009
We’re doing a champagne bar at our wedding next month with the following cocktails:
Ingredients: Pear nectar, Champagne, Pear (halved, seeded and thinly sliced)
Directions: Thirty minutes before serving, place the champagne flutes in the freezer to chill. Place 2 tbsp. of the pear nectar and 1 slice of pear in the bottom of each glass, top with the sparkling wine. Serve immediately.
Ingredients: 2 oz. Gin, Lemon juice from ½ lemon, 1 tsp. Powdered Sugar and Champagne
Directions: Shake gin, juice of lemon, and powdered sugar with ice and strain into a champagne glass. Fill with chilled champagne, garnish with Rock Candy Stirrer, and serve
Ingredients: 2 oz. Rose Essence, 1 oz. Raspberry Puree, Champagne
Directions: Add the rose essence and raspberry puree to a champagne flute. Top off with chilled brut sparkling wine or champagne. Garnish with a fresh raspberry.
Ingredients: 1 oz. Blue Curacao, Champagne and fresh blueberries
Directions: Put blueberries in bottom of glass, fill with champagne until ~ ¾ full and top with Blue Curacao